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Healthy Chocolate Peanut Butter Muffins

These muffins offer a perfect balance of indulgence and nutrition, combining the rich taste of chocolate with the creamy texture of peanut butter, making them an excellent treat for busy families and health-conscious individuals.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Healthy
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup white whole wheat flour Provides a wholesome and nutty flavor.
  • 1/3 cup unsweetened cocoa powder Adds rich chocolate flavor without added sugars.
  • 1 tbsp baking powder Helps the muffins rise and become fluffy.
  • 1/2 tsp baking soda Works with the baking powder for optimal lift.
  • 1/4 tsp salt Enhances the overall flavor profile.
Wet Ingredients
  • 1/2 cup natural creamy peanut butter Offers richness and healthy fats.
  • 1/2 cup fat free vanilla Greek yogurt Keeps muffins moist while adding protein.
  • 1/4 cup coconut sugar A natural sweetener with a lower glycemic index.
  • 1 tbsp baking stevia Adds sweetness without the calories of sugar.
  • 1 egg Binds ingredients and provides structure.
  • 1 tsp vanilla extract Infuses sweetness and aroma into the muffins.
  • 1/2 cup unsweetened vanilla almond milk Contributes moisture and lightness.
Add-ins
  • 1/2 cup peanut butter chips Provides bursts of peanut butter flavor and texture.

Method
 

Preparation
  1. Preheat the oven to 400 degrees Fahrenheit and spray a muffin tin with cooking spray.
  2. In a medium bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a large, microwave-safe bowl, melt the peanut butter until smooth, about 1 minute.
  4. Whisk in the yogurt, stevia, coconut sugar, egg, vanilla extract, and milk until well combined.
  5. Slowly fold the dry ingredients into the wet, followed by the peanut butter chips, stirring until just moistened. Cover and refrigerate for 30 minutes.
Baking
  1. Using an extra-large cookie scoop or spoon, divide the batter evenly across the greased muffin tin, filling each depression almost all the way to the top.
  2. Sprinkle with extra peanut butter chips if desired and bake for 5 minutes.
  3. Then, reduce the oven temperature to 375 degrees Fahrenheit and bake another 14 to 16 minutes, or until a toothpick comes out clean.
  4. Let the muffins cool in the pan for 5 minutes and then transfer to a cooling rack to finish cooling.

Notes

These muffins can be meal prepped and stored in an airtight container for several days or frozen for up to three months. Reheat in the microwave or oven before serving.